"Mom I'm starving, what's for dinner" was my son's first words when I picked him up on Friday after school. Enroute to another restaurant, my son and I changed our minds and ended up at PassionFish and what a great choice it was. The asparagus fries were just what I was craving. My son had the Crab Salad with the Spicy Vinaigrette and pulled his plate away when I reached over for a second taste. He narrowed his entree selections to the Duck Confit, Sea Scallops or the Shrimp Stew - after much deliberation and consultation with Lindsey (our server) and myself - went with the Duck Confit. I had the 12-Hour Lamb breast. It was a absolutely DIVINE!!! When we we exchanged bites, my son was was struck dumb (hard to do for a 15-year old) by the flavors bursting in his mouth. AMAZING!!!!!! The bread pudding (sauce on the side) was our dessert of choice and not a bad choice as well. A Friday evening evening well spent.
Menu
Changing daily, served from 5pm.
Starters
| Asparagus fries/sesame aioli 8 |
| Sea Scallop/caper-raisin-walnut relish/artichoke risotto cake 8 |
| Smoked trout ceviche tostaditas/cashew pesto/salsa brava 8 |
| Mussels steamed in a spicy tomato-cilantro broth 12 |
| Dungeness crab cake/lime relish 16 |
| Ricotta gnocchi/tomato brown butter/arugula 8 |
Salads
| Baked gorgonzola/curried greens/golden chutney/spiced pecans 10 |
| Dungeness crab salad with avocado/spicy ginger vinaigrette 16 |
| Heirloom lettuce salad/squash blossom/sprouted almonds/pickled grapes 8 |
| “Green salad”/peas, snap peas, asparagus, fava beans/crispy prosciutto/goat cheese 10 |
Entrees
| Spätzle/braised Wagyu sugo/burnt chard/aged asiago 17 |
| Duck confit/honey reduction/smoked chile-potato cake/broccolini 20 |
| Spoonable 12 hour lamb breast/Meyer lemon tajine/goat cheese sauce 18 |
| Niman top sirloin steak/five lily marmalade/roast fingerling potatoes 24 |
| Warm whole grain 'tabouli'/orange spice gastrique/English peas/chard/sprouted almonds 16 |
| Halibut/mushroom soubise/sugar snap peas/warm bacon vinaigrette 26 |
| Tilapia/thyme mashed potatoes/soybeans/red wine-balsamic butter 18 |
| Rainbow Trout/basil stuffed/red wine braised vegetables 18 |
| Sea Scallops/tomato-truffle butter/savory rice pudding 26 |
| Sturgeon/warm preserved lemon-white bean salad/spicy herb relish 23 |
| Heirloom pepper-shrimp stew/spicy Andouille sausage/rice 20 |
